System for preparing and method for operating a system for preparing at least one food

ABSTRACT

The invention relates to a system (100) for preparing at least one food (1, 2, 3) having a cooking chamber (10), in which the food (1, 2, 3) can be prepared, an energy unit (20), in order to carry out an supplying of electromagnetic energy into the cooking chamber (10) specific to the at least one food (1, 2, 3) in dependence on cooking information (4, 5, 6) of the at least one food (1, 2, 3), whereby the at least one food (1, 2, 3) can be brought into an edible state, wherein the energy unit (20) has at least two transmission antennae (30, 31, 32, 33), which are spaced apart from each other, can be actuated by at least one high frequency signal encoder of the system (100), and are designed to emit energy in the form of electromagnetic radiation in the microwave range into the cooking chamber (10) based on said actuation.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a U.S. National Phase application, under 35 U.S.C. §371, of International Application no. PCT/EP2016/058815, with aninternational filing date of Apr. 20, 2016, which is hereby incorporatedby reference for all purposes.

BACKGROUND OF THE INVENTION 1. Field of the Invention

The present invention relates to a system for preparing at least onefood, comprising a cooking chamber in which the food can be prepared,and an energy unit to carry out a supply of electromagnetic energy,specific to the at least one food, into the cooking chamber dependentupon cooking data of the at least one food, whereby the at least onefood can be brought into an edible state. Furthermore, the inventionrelates to a method for operating such a system for preparing at leastone food.

2. Background

Food, which is put in conventional food preparation devices, such as amicrowave or an oven, can usually be heated only in a uniform manner.Regardless of their size, weight and type, the food is uniformly heatedwith top heat/bottom heat, by fan mode (oven) or microwave radiation,even though the food is sub-divided into a main course, e.g. meat, andone or more-side dishes, e.g. rice or potatoes, and requires differenttemperatures or cooking periods in order to become cooked or be heatedat the same time.

Conventional microwaves heat food using a magnetron, or through theenergy of electromagnetic waves generated by a magnetron. A microwavecomprises a static frequency and a static phase of the electromagneticwaves, which results in differently pronounced temperature zones insidethe cooking chamber. In order to heat the food in a most uniform manner,the microwave uses a rotary plate and/or a type of stirrer/ceiling fanto distribute the waves in the cooking chamber. The penetration depth ofmicrowaves depends on the density of the food to be cooked. Thus, loosedishes such as products of ground meat, mashed potatoes etc. are heatedfaster in the microwave than dense dishes, such as a solid piece ofmeat, lasagna, etc. of the same mass. Thus, the disadvantage in suchmicrowaves is that some parts of the heated food become very hot, whileother parts, such as meat, become lukewarm, at best, while heatedsimultaneously.

In conventional baking ovens with fan mode and/or top and bottom heat,the different parts of a food are also all applied with the same heat,which also results in that some parts of the food to be heated areheated more intensely than other parts because of their type, size,weight, in particular their density.

SUMMARY OF THE INVENTION

Thus, the object of the present invention is to resolve the existingdisadvantages of the above-mentioned conventional food preparationdevices. In particular, a system for preparing at least one food as wellas a method for operating a system for preparing at least one food areto be created, which, in the heating of food or food stuff withdifferent food components, enable that all food components or foodsreach a defined, in particular the same, cooking state and the sameeating temperature at the same time. It is to be achieved by the systemand the method that a homogenous temperature distribution is created indifferent food components or foods of a cooked food, without moving thefood to be cooked.

The object is achieved by the claims. In particular, the object of theinvention is achieved by a system for preparing at least one food havingthe features of claim 1 as well as by a method for operating a systemfor preparing at least one food having the features of claim 16. Furtherfeatures and details of the invention result from the dependent claims,the description and the drawings. Features and details described inconjunction with the system according to the invention naturally alsoapply in conjunction with the method according to the invention, andvice versa, so that in terms of the disclosure, reference is or canalways mutually be made to the individual aspects of the invention.

According to a first aspect of the invention, the object is achieved bya system for preparing at least one food. The system comprises a cookingchamber, in which the food, i.e. the food product or the cooked food,can be prepared. Furthermore, the system comprises an energy unit, tocarry out a supply of electromagnetic energy, specific to the at leastone food, into the cooking chamber dependent upon the cooking data ofthe at least one food, whereby the at least one food can be brought intoan edible state. Furthermore, the system is characterized in that theenergy unit comprises at least two spaced transmission antennae, whichcan be actuated by at least one high-frequency signal transmitter of thesystem, and which are configured to emit energy in the form ofelectromagnetic waves in the microwave range into the cooking chamberbased upon this actuation.

Such a system for preparing at least one food allows bringing a food tobe heated, or multiple different foods, which together are to be heatedas cooked food, to a defined, in particular the same cooking state andthe same eating temperature at the same time. The system enables that ahomogenous temperature distribution is created in different foodcomponents or foods of a cooked food, without that the cooked food ismoved. All different foods, such as meat as a main course, and rice andpeas as two different side dishes, which are positioned together in thecooking chamber, preferably on a plate, can be brought into the samecooking state and the same eating temperature by means of the system.This is achieved by the special energy unit. Said unit comprises atleast two or more spaced transmission antennae. The at least twotransmission antennae can be actuated by at least one high-frequencysignal transmitter of the energy unit of the system. The high-frequencysignal transmitter may comprise multiple outputs. The at least onehigh-frequency signal transmitter transmits energy into an oscillatingcircuit, wherein a magnetic field is created around a conductor. Thetransmission antennae emit the energy in the form of electromagneticwaves with a specific and likewise determinable frequency into thecooking chamber. A system in which each transmission antenna is actuatedby in each case one high-frequency signal transmitter is preferred. Eachindividual transmission antenna is configured to emit energy in the formof electromagnetic radiation in the microwave range into the cookingchamber based upon the actuation of the one or multiple high-frequencysignal transmitter(s). Preferably, the at least one high-frequencysignal transmitter is configured to emit a constant signal, inparticular a signal with 2.35 to 2.45 GHz. The high-frequency signaltransmitters emit high-frequent sinusoidal oscillations. Thehigh-frequency signal transmitters provide the option of a frequency andamplitude modulation. Furthermore, by the actuation, the phases of theelectromagnetic waves can be individually determined or set in eachtransmission antenna.

Due to the fact that at least two transmission antennae spaced from oneanother are provided, electromagnetic waves are periodically emittedinto the cooking chamber on at least two points. These waves encounterone another, so that interferences occur. Thus, an amplification orweakening of the electromagnetic radiation can occur. In other words,depending on how many transmission antennae emit electromagneticradiation into the cooking chamber, radiation zones or regions can becreated, in which the electromagnetic radiation is very high, and therecan be created radiation zones or regions, in which the electromagneticradiation is lower. This effect can be used in accordance with theinvention. In other words, using the system, certain regions or zonesinside the cooking chamber can be radiated more intensely than otherregions or zones. Thus, foods that have a higher density, e.g. meat, canbe radiated more intensely and/or longer in the cooking chamber thanfoods with a lower density, such as vegetables. Due to the fact thattwo, however preferably more than two, transmission antennae areprovided, which are arranged on the cooking chamber in such a way thatthey emit their electromagnetic radiation into the cooking chamber andthereby towards the foods positioned in the cooking chamber for heating,two or more different radiation zones can be created in the cookingchamber. As a consequence, different foods, which are simultaneouslypositioned in the cooking chamber, can be exposed to the electromagneticradiation at different intensities. This in turn leads to a situationwhere different foods, such as meat, pasta and peas, can all at the sametime reach the same cooking state and a same eating temperature.

Heating of the foods is based on the dielectric effect. The foodscomprise polar molecules. Such molecules have a non-uniform distributionof positive and negative charges. In other words, there are regions inthe molecules where a greater number of positive charges prevails, andregions where there are a greater number of negative charges. In thecase that such molecules are radiated with electromagnetic waves, theyorient themselves in accordance with the flux lines of theelectromagnetic field. In the event that the electromagnetic fieldchanges in polarity, they turn around themselves in order to bere-oriented. In other words, in the foods, charge carrier of themolecules can follow the directional changes of the high-frequency fieldonly with a certain delay, which causes an increase of the internalenergy in the foods and thus their temperature.

The energy unit according to the invention of the system allows thesupply of electromagnetic energy, specific to the at least one food,into the cooking chamber dependent upon cooking data of the at least onefood, whereby the at least one food can be brought into an edible state.In the case that multiple foods are to be heated, which is the case inmost classic food products, the energy unit enables that all foods reachtheir cooking state and the same eating temperature at the same time.

The more transmission antenna and the more high-frequency signaltransmitters are present, the more different radiation zones can beformed inside the cooking chamber, whereby a plurality of differentfoods can be brought into the cooking state simultaneously.

It is conceivable that the at least two transmission antennae areprovided with energy by one and the same high-frequency signaltransmitter. The latter comprises multiple separate outputs then. Thetransmission antennae and the high-frequency signal transmitters arepreferably connected to one another via a conductor, i.e. anelectrically-conductive cable. The high-frequency signal transmitteroutputs a constant signal to the transmission antennae. Depending on howthey are turned-on and -off, the emission characteristic of theelectromagnetic radiation in the cooking chamber can be influenced.However, an energy unit in which each transmission antenna is connectedto a distinct high-frequency signal transmitter, is preferred. As aresult, the radiation characteristic can be influenced not only by thetransmission antennae per se, but also by the high-frequency signaltransmitters, in that these are turned-on and off.

By the number of the transmission antennae and their arrangement on thecooking chamber, and by the actuation of the transmission antennaethrough the one or more high-frequency signal transmitters or a directactuation of the transmission antennae, or by turning-on and -off thetransmission antennae, individual radiation zones or temperature zonescan be created inside the cooking chamber, which are adapted exactly tothe cooking data of the foods positioned in the cooking chamber. Thisenables that all foods positioned in the cooking chamber are heated insuch a way that they simultaneously reach the same defined cooking stateand a same eating temperature.

According to a preferred development of the invention, it can beprovided in a system that at least one of the transmission antennae, orpreferably each transmission antenna, is operatively assigned a poweramplifier for amplifying the electromagnetic radiation of the respectivetransmission antenna. The power amplifiers enable to reproduce themodulated input high-frequency signal at the transmission antenna outputin an amplified manner without power losses. The at least one poweramplifier can be configured as a non-linear or as a linear poweramplifier. The power amplifiers can in particular be configured in sucha way that a control, in particular an amplification, of the radiatedpower is made possible by them.

Furthermore, in a preferred system, it can be provided that the saidsystem comprises a control unit which controls the actuation of eachtransmission antenna through the at least one high-frequency signaltransmitter. Of course, two or more control units can also be provided.Particularly preferably, each transmission antenna is connected to ahigh-frequency signal transmitter assigned to it. The control unit canactuate each individual high-frequency signal transmitter, i.e. turn iton and off. As a result, the control unit can determine the time periodsin which a transmission antenna outputs, or does not output,electromagnetic radiation. However, depending on the requirements, thecontrol unit can directly actuate the transmission antennae and turnthem on or off correspondingly. In particular, the radiation period ofeach transmission antenna can be controlled and the phases of theelectromagnetic waves can be altered by the at least one control unit.

As a result, the at least one control unit thereby enables a supply ofelectromagnetic radiation, specific to the at least one food, into thecooking chamber dependent upon cooking data of the at least one food. Inother words, the control unit influences or controls the radiation zonesor temperature zones inside the cooking chamber, in that it ensures,whether and which transmission antenna emits electromagnetic radiationat what time. As a result, if the exact position of the individual foodsin the cooking chamber is known, the system can assign a specificradiation to each food so that all foods positioned in the cookingchamber can reach their cooking state and the same eating temperaturesimultaneously.

According to a further preferred development of the invention, it can beprovided in a system that the control unit is configured to turn-on and-off at least one transmission antenna or each transmission antenna forthe control of the emission of electromagnetic radiation individually orin groups, and/or that the control unit is configured to turn-on or -offat least one high-frequency signal transmitter of the system for theoutput of signals to the at least one transmission antenna. In otherwords, depending on the requirements, the at least one control unit canturn individual transmission antennae or high-frequency signaltransmitters, in the case that each transmission antenna is assigned adistinct high-frequency signal transmitter, or groups of transmissionantenna or high-frequency signal transmitters on and off. As a result,the control unit can influence the radiation characteristic of each andthus the temperature zones existing in the cooking chamber during theheating of the foods. Thus, so-called hot-spots can be generated insidethe cooking chamber, which can, as a matter of precaution, be used toheat denser foods. Through a targeted actuation of the electromagneticradiation of the transmission antennae, each different food positionedin the cooking chamber in order to be heated can be provided with anelectromagnetic radiation specifically adapted to this food.

It can preferably be provided in a system that the at least onetransmission antenna or each transmission antenna and/or the one or morehigh-frequency signal transmitters can be actuated by the control unitin such a way that predetermined constructive interferences ordestructive interferences of the electromagnetic radiations emitted bythe transmission antennae result in the cooking chamber for theformation of radiation zones or temperature zones in the cookingchamber. In other words, the at least one control unit can control theradiation characteristic of each transmission antenna in such a way thateither constructive interferences or destructive interferences of theelectromagnetic radiation or waves result in predetermined regionsinside the cooking chamber. The at least one control unit can determine,by a targeted actuation of the transmission antennae and/orhigh-frequency signal transmitters, where in the cooking chamber theelectromagnetic radiations are amplified by interferences, and wherethey are weakened. As a result, so-called hot-spots can be generated, inwhich a high temperature level prevails in order to more intensely heatfoods which heat-up slower due to their type, size and weight.Accordingly, radiation zones or temperature zones can be created, inwhich a lower or medium temperature level prevails, in order to moreslowly heat foods which heat-up faster due to their type, size andweight.

The transmission antennae are preferably arranged on the cooking chamberin such a way that the foods positioned in the cooking chamber can beradiated from all sides, if possible. Likewise, the number of providedtransmission antennae is flexible. For example, four or moretransmission antennae can be arranged in the upper region of the cookingchamber, which radiate the foods from above, or obliquely from above.However, it is also conceivable that the transmission antennae arearranged laterally or in the lower region of the cooking chamber inorder to radiate the foods from the side or from below. The cookingchamber is hermetically sealed during the radiation, and thus forms aclosed structure. An opening is provided to add or remove foods, and theopening can be closed during the heating process in order that noelectromagnetic radiation can escape from the cooking chamber.

According to a further preferred development of the invention, it can beprovided in a system that at least one transmission antenna or multipletransmission antennae are moveable in the system relative to the cookingchamber individually or in groups by means of one or multiple drives, inparticular two-dimensionally or three-dimensionally. The position of theone or more transmission antenna(e) can be changed thereby. For one,this allows changing the distance of the one or other transmissionantennae relative to the foods. On the other hand, phases and thus theinterferences of the electromagnetic waves are influenced thereby,whereby the structure of the radiation zones or of the temperature zonescan be changed in turn. The drives in particular can be motors such asactuating motors or linear motors. By the movement, in particular thedisplacement, of transmission antennae, e.g. a concentration of theinput energy, i.e. of the electromagnetic radiation, can be caused.Transmission antennae can deliberately be positioned relative to oneanother in such a way that certain radiation cones or radiation lobescan be generated, where a high temperature level prevails.

Furthermore, it can be provided in a system that the said systemcomprises a setting device, in particular a touchscreen, to enter inputparameters of the at least one food or of the cooking chamber, that thesetting device is coupled to the control unit in a data-communicatingmanner for the transmission of the input parameters entered, and thatthe control unit is configured to generate different radiation zones andradiation periods adapted to the at least one food inside the cookingchamber based upon the transmitted input parameters of the at least onefood. The setting device allows the user of the system to activelyintervene in the heating process to follow. In other words, the usercan, e.g. via a touchscreen, i.e. a screen with touch input, communicatea plurality of different input parameters to the system. In this way,the user can specify exactly what kind of food is positioned where inthe cooking chamber, and how these foods can be radiated separately fromone another in a targeted manner. The setting device preferably isconfigured to enter at least one of the following parameters of the atleast one food as an input parameter for the control unit:

-   -   type    -   size    -   weight    -   density    -   quantity    -   position in the cooking chamber    -   target temperature

Additionally or alternatively, the setting device can be configured toenter the input of the electromagnetic radiation for different radiationzones or temperature zones inside the cooking chamber. In order that theentered input parameters arrive at the control unit, the setting deviceis connected to the control unit in a data-communicating manner. Thiscan be effected in a wired or wireless manner. Based upon thetransmitted input parameters of the at least one food, the control unitdetermines, how intensively and how long the corresponding food is to beradiated with electromagnetic radiation by the various transmissionantennae, and adjusts the radiation zones and radiation periods inaccordance with the requirements by actuation of the transmissionantennae and/or the high-frequency signal transmitter. As a result, itcan be ensured that all foods to be heated simultaneously in the cookingchamber reach the cooking state and the same eating temperature at thesame time. It is also possible that the user themselves enters the waysand manners how which zone is to be radiated. In particular, the usercan decide what temperature is to prevail in which zones of the cookingchamber in the later heating process. This requires a certain help bythe user, because the user is to position the individual foodscorrespondingly in the cooking chamber, in order that they all becomedone at the same time. If, for example, the user only wants to heatwater in a glass, they can enter, via the setting device, that only acertain zone in the cooking chamber, where the glass is positioned, isintensively heated in order to save energy.

According to another preferred development of the invention, it can beprovided in a system that the system comprises an object recognition forthe automatic determination of at least one of the following parametersof the at least one food, as an input parameter for the control unit:

-   -   Size    -   Density    -   quantity    -   position in the cooking chamber        that the object recognition is coupled to the control unit in a        data-communicating manner for the transmission of the        automatically determined input parameters to the control unit,        and that the control unit is configured to generate different        radiation zones and radiation periods, adapted to the at least        one food, inside the cooking chamber by means of the        transmission antennae based upon the transmitted input        parameters of the at least one food.

Through the object recognition, foods can automatically be recognized bythe system. This provides a great advantage for the user. The user doesnot have to enter input parameters via the setting device, but theobject recognition per se determines at least some of the inputparameters of a food. The object recognition can serve to support thesetting device. As a result, entering input parameters is made a loteasier for the user. The object recognition can be coupled to thesetting device in a data-communicating manner. In this way, the objectrecognition can display some of the input parameters it determined on ascreen of the setting device for the user. The user can supplementmissing input parameters or insert additional input parameters. Inparticular the recognition of the position of the individual foods inthe cooking chamber is a huge help for the user.

The object recognition preferably comprises at least one camera. As analternative or in addition to the at least one camera, the objectrecognition may comprise one or multiple sensors, which are capable ofrecognizing the position or the size of food. The sensors can be opticalsensors, for example. Furthermore, capacitive sensors such as pressuresensors, inductive sensors, such as force sensors, or mechanicalsensors, such as a scale, can be provided. All of these sensors serve torecognize the foods. The object recognition is coupled to the controlunit in a data-communicating manner for the transmission of theautomatically detected input parameters to the control unit. As aresult, the control unit may receive all relevant input parameters aboutthe foods positioned in the cooking chamber, based upon which thecontrol unit can determine how the radiation characteristic is to looklike, in order to make sure that all food positioned in the cookingchamber are done and have the same eating temperature at the same time.

Furthermore, according to a further development of the invention, it canbe provided in a system that the system comprises a determination devicefor determining the weight of the at least one food, that thedetermination device is coupled to the control unit in adata-communicating manner for the transmission of the detected weight ofthe at least one food, and that the control unit is configured toautomatically generate different radiation zones and radiation periods,adapted to the weight of the at least one food, inside the cookingchamber by the transmission antennae based upon the transmitted weightof the at least one food. The determination device can be arrangeddifferently, depending on the system. For example, the determinationdevice can be placed outside the cooking chamber. Alternatively, thedetermination device can be arranged in the lower region of the cookingchamber in order to determine the weight of the food immediately afterthe positioning thereof in the cooking chamber. The determination devicecan be configured to determine the tare weight of the food based upon apreviously known weight of a food carrier, such as a plate. Thedetermination device may comprise a weighting device, for example.Additionally, the determination device can comprise a detection devicefor recognizing at least one food carrier couplable with the system. Theweight of the food placed on the food carrier can be calculated by meansof a computing unit, which is coupled to the recognition device and thedetermination device. Through the data-communicating connection betweenthe determination device and the control unit, the weight data can beforwarded to the control unit, which accordingly can draw conclusions onthe required radiation then. The determination device can be subdividedinto segments, in order to be able to determine the weights ofindividual foods with a correspondingly formed food carrier. Therecognition device can be a code scanner, a camera, an NFC module, or amagnetic switching module for the recognition of the food carrier.

A further preferred system may comprise a database, which is coupled tothe control unit in a data-communicating manner and from which, by thecontrol unit, cooking data can be read based upon the input parametersof the at least one food. The database may comprise a storage device, inwhich input parameters of foods can be stored for comparison. Thesystem, in particular the database, may further comprise a communicationdevice for collecting food-specific data and input parameters via theinternet or another wired or wireless network. The control unit canidentify cooking data of the corresponding foods via the database, sothat a corresponding actuation of the energy unit can be effected basedupon the cooking data, in order to individually set the requiredradiation by the transmission antennae for each food. The system cancomprise a comparing device, which is connected to the control unit in adata-technical manner. In this way, the control unit can compare inputparameters entered with comparison parameters from the database in orderto determine the exact cooking data for each food.

As previously mentioned, the cooking chamber is hermetically sealedduring the performing of the electromagnetic radiation and thus forms aclosed structure. Thus, the cooking chamber can be bounded by a housing,in particular a rectangular cuboid, of the system. The housing comprisesa bottom, side walls and a ceiling. For the access to the cookingchamber, the system preferably comprises an openable and closable door.The door is preferably pivotally arranged on the housing. Thetransmission antennae are preferably arranged on the housing in such amanner, in particular secured, that the electromagnetic radiationemitted by the transmission antennae can be output into the cookingchamber surrounded by the housing. Likewise, the high-frequency signaltransmitters and the power amplifiers can be mounted on the housing. Thetransmission antennae are preferably arranged on the ceiling of thehousing. Alternatively or additionally, they can likewise be arranged onthe side walls or on the bottom. The same applies to the high-frequencysignal transmitters and to the power amplifiers.

According to a further system, it can be provided that the said systemis a cooking device, in particular a food preparation device, whichcomprises the cooking chamber and/or the energy unit and/or the objectrecognition and/or the setting device and/or the determination deviceand/or the database and/or the comparing device, in particular that thecooking device is an oven. The system may additionally comprise a grilland/or heating coils for generating top and bottom heat and/or a heatsource with a fan for the generation of fan-mode heat. In this way,foods of any type can be heated for eating in a simple, cost-efficientand fast manner. In particular, a dish containing multiple foods can bebrought into an optimum cooking state for all of these foods of the dishby such a system.

The cooking device itself preferably also comprises walls, which canenclose the cooking chamber, the energy unit, the object recognition,the setting device, the determination device, the database and/or thecomparing device.

The above described system is configured to bring food into a perfectcooking state. The system enables generating a homogeneous temperaturedistribution within the dishes, without the necessity of a rotary plateor other moveable devices for the distribution of energy in the cookingchamber during the heating.

The basis for the generation of different temperature zones inside thecooking chamber is high-energetic radio technology. Compared with amicrowave, which only comprises one generating element and thus resultsin a non-changeable temperature distribution, the electromagneticradiation from a plurality of transmission antennae enables to bundleenergy and thereby generate different radiation or temperature zonesinside the cooking chamber. Via a preferably matrix-like structure ofhigh-frequency signal transmitters, possibly power amplifiers andtransmission antennae, which emit electromagnetic radiation, differentfoods can be individually heated at the same time. An array oftransmission antennae is preferably mounted below the ceiling of thehousing of the cooking chamber, which are capable of emittingelectromagnetic energy generated by one or multiple high-frequencysignal generators. By the targeted combination of the differenttransmission antennae, i.e. a targeted turning-on and -off of theindividual transmission antennae or possibly of the high-frequencysignal generators, it is possible to generate different radiation zonesand thus temperature regions inside the cooking chamber based upon thesuperposition principle by constructive and destructive interferences.The temperature distribution inside the cooking chamber can becontrolled depending on the requirement by the at least one controlunit.

The transmission antenna, preferably above the cooking chamber, caneither be mounted statically, or be adjusted by means of suitabledrives, in particular actuators, along one or multiple axes. Using theorientable transmission antennae, the concentration of the input energycan be increased, or different radiation cones or radiation lobes can beformed (beamforming).

The above described system is configured to change the phase, amplitudeand/or the frequency of the electromagnetic wave emitted by atransmission antenna. This can be controlled by the control unit. Inparticular, the frequency, the phase, the amplitude of a radiatedelectromagnetic wave can be influenced by a high-frequency signaltransmitter and/or by a power amplifier assigned to the transmissionantenna.

In generally, the lower the frequency of an electromagnetic wave forcooking, the higher the penetration depth, but the lower the absorption.If the frequency is too high, the penetration depth is small, and onlythe surface of the food is heated.

In order to heat the interior of a cooked food, i.e. of the foods, andas well cook the outer side of a food till crispy, different frequencyranges or different heating elements are required. This can be achievedby a system, which additionally comprises a grill and/or heating coilsfor the generation of top and/or bottom heat and/or a heat source with afan.

According to a particularly advantageous development of the invention,it can be provided in a system that at least one of the transmissionantennae of the energy unit or at least one additional transmissionantenna of the energy unit, which can be actuated by at least onehigh-frequency signal transmitter of the system or at least oneadditional high-frequency signal transmitter of the system, isconfigured to output energy in the form of electromagnetic energy in theterahertz range into the cooking chamber based upon the said actuation.Such a system can cover both the microwave frequency range, i.e. inparticular the frequency range from 2 GHz to 3 GHz, for the cooking offood from inside, and the terahertz range, i.e. in particular thefrequency range from 1 THz to 10 THz, for roasting the food fromoutside. Different foods can thereby be brought into an optimum cookingstate simultaneously and, additionally, be cooked till crispy.

Furthermore, it can be provided in a system, in a development of theinvention, that at least one of the transmission antennae comprises aradiation funnel for the oriented radiation of electromagnetic waves,that the said at least one transmission antenna is supported to bepivotable about an axis of rotation, and the said at least onetransmission antenna is coupled to the control unit in adata-communicating manner in order to be actuated by the control unit. Aradiation funnel allows controlling the radiation of the electromagneticradiation of a transmission antenna. In particular, the emittedelectromagnetic radiation can be directed to a certain region inside thecooking chamber, and thereby to a selected food. Thus, each individualfood can be heated even more individually. By the pivotability of theradiation funnel, the orientation of the radiated electromagneticradiation can be adapted according to the requirements.

According to a further aspect of the present invention, the object isachieved by a method for operating a system according to a first aspectof the invention, as described above. The method comprises the followingsteps:

-   -   at least one food is positioned in the cooking chamber of the        system,    -   the at least two transmission antennae, which are spaced from        one another, are actuated by the at least one high-frequency        signal transmitter,    -   based upon the actuation by the at least one high-frequency        signal transmitter, the transmission antennae emit energy in the        form of electromagnetic radiation onto the cooking chamber of        the system, wherein the actuation of the at least one        high-frequency signal transmitter and/or of the at least one        transmission antenna occurs dependent upon cooking data of the        at least one food, whereby the at least one food is brought into        an edible state.

The method according to the invention provides the same advantages ashave been described in detail with respect to the system according tothe invention according to the first aspect of the invention.

One or multiple foods, e.g. a main course, such as meat, and tow sidedishes, such as peas and dumplings, are positioned in the cookingchamber of the system. Subsequently, the transmission antennae areactuated by the at least one high-frequency signal transmitter,preferably by in each case one high-frequency signal transmitter. Indoing so, the at least one high-frequency signal transmitter transmitsenergy, i.e. magnetic field energy, to the transmission antennae. Thetransmission antennae emit this energy in the form of electromagneticradiation into the cooking chamber of the system. Since multipletransmission antennae are actuated, these antennae emit the saidelectromagnetic radiation in each case in the form of electromagneticwaves in the direction of food positioned in the cooking chamber. Inother words, the electromagnetic waves of one transmission antennapropagate in the cooking chamber in the direction of the food. Theelectromagnetic waves of the different transmission antennae are subjectto interference with one another in the cooking chamber. Depending onthe wavelength and the phase of the waves, when and from where theelectromagnetic waves of the different transmission antennae areemitted, or when and where they encounter in the cooking chamber,destructive or constructive interferences are formed. In other words, bythe superposition of the electromagnetic waves in the cooking chamber,the electromagnetic radiation can be intensified in some regions, or belowered in some regions. Thus, radiation zones of different radiationintensity can be created inside the cooking chamber. The electromagneticradiation and thus the temperature level are high in so-calledhot-spots, while a lower electromagnetic radiation and a lowertemperature level prevail in other radiation zones.

By the actuation of the transmission antennae by the at least onehigh-frequency signal transmitter, in the method, depending on thecooking data of the at least one food, these are radiated at differentintensities with electromagnetic radiation. In the method, this can becontrolled in such a way that after all, the different foods, which areradiated simultaneously, have the same cooking state and the same eatingtemperature at the same point of time. This method allows heating disheswith different foods in such a way that these foods all have the sametemperature and have reached a cooking state optimal for each food. Auser has a significant advantage compared to a conventional heating offood using a microwave. In the microwave, after completion of theheating process, the different foods of a dish would be differently doneand be differently hot. While a water-containing side dish such as peaswould be very hot, a slice of meat would be merely lukewarm.

According to a preferred development of the invention, it can beprovided in the method that, depending on the requirements on the energyto be supplied for the at least one food, the power amplifier of the atleast one transmission antenna amplifies the electromagnetic radiationemitted by the transmission antenna. The power amplifier can amplify theamplitude of the signal sent to the transmission antenna and thus changethe characteristic of the radiated electromagnetic radiation or of theelectromagnetic waves. Depending on the ways and manners how a poweramplifier changes the incoming signal, likewise the interference patternof the superposition of the electromagnetic waves of differenttransmission antenna in the cooking chamber changes. In other words, itis possible, in the method, to change the intensity of radiation incertain zones in the cooking chamber depending on the requirements ofheating of foods and their cooking data, by a targeted actuation of oneor more power amplifiers. The actuation of the transmission antennae,the high-frequency signal transmitter and/or of the power amplifierspreferably occurs through the control unit of the system.

Particularly preferably, it can be provided in a method that inputparameters of the at least one food are forwarded to the control unit ofthe system, that the control unit controls the energy required to heatthe at least one food by turning-on and -off the transmission antennaeand/or by turning-on and -off the high-frequency signal transmitters,wherein each transmission antenna is operatively assigned in each caseone high-frequency signal transmitter. In other words, the control unitof the system receives the input parameters of a food. The inputparameters can be the name, the size, the weight, the density, thequantity, the position of the food in the cooking chamber, and/or thetarget temperature, etc. Based upon this data, the control unit canactuate the transmission antennae and/or the high-frequency signaltransmitters in such a way that a radiation optimal to the respectivefood in the cooking chamber results by electromagnetic waves. In thecase that multiple foods with different input parameters aresimultaneously positioned in the cooking chamber of the system, thecontrol unit controls the transmission antennae and/or thehigh-frequency signal transmitters and possibly also the poweramplifiers in such a way that a radiation characteristic results insidethe cooking chamber that ensures that the different foods reach the samecooking state and the same eating temperature after the same radiationperiod for all foods at the same time. To that end, the control unitselectively turns the transmission antennae and/or the high-frequencysignal transmitters on and off in accordance with the cooking data foreach food. Due to turning-on and -off of the transmission antennaeand/or by the turning-on and -off of the high-frequency signaltransmitters, the control unit actively influences the electromagneticradiation emitted by the transmission antennae and thus the differenttemperature zones distributed in the cooking chamber.

Preferably, it can further be provided in a method that the control unitreads cooking data of the at least one food based upon the inputparameters of the at least one food and generates, based upon thiscooking data, radiation zones and radiation periods, adapted to the atleast one food, inside the cooking chamber by the transmission antennaebased upon these cooking data. As a result, the control unit receivesexact information for the actuation of the energy unit, i.e. theactuation of the transmission antennae, the high-frequency signaltransmitters and/or possibly the power amplifiers. In this case, thecooking data for a food can be different. In other words, if only onesingle food is to be heated, the control unit reads correspondingcooking data from the database based upon the input parameters for thisfood, and subsequently actuates the energy unit based upon the readcooking data. However, if two or more different foods are to be heated,a correspondingly adapted actuation of the energy unit is to be effectedby the control unit. In other words, the control unit reads othercooking data for the respective foods as compared to a case where onlyone single food is to be heated. The database contains preferablycooking data for each known food, but also cooking data for any possiblecombination of two or more foods.

The transmission antennae, the power amplifiers and/or thehigh-frequency signal transmitters of the system can be actuated by thecontrol unit in such a way, in particular turned-on and -off, thatradiation zones and radiation periods adapted to the food positionedthere, in particular temperature zones adapted to the foods, aregenerated based upon the superposition principle of the constructiveinterference and destructive interference of the waves of theelectromagnetic radiation of the transmission antennae in the cookingchamber.

Preferably, it can be provided in a method that the input parameters ofthe food and/or of the cooking chamber are input via the setting device,in particular the touchscreen, and are forwarded to the control unitand/or that the input parameters of the food and/or of the cookingchamber are automatically determined and forwarded to the control unitby the system based upon the object recognition and/or the determinationdevice. Via the setting device, a user can actively enter inputparameters of the food and/or of the cooking chamber into the system. Inthis way, the user can specify the weight of a corresponding food andthe location of this food in the cooking chamber of the system.Furthermore, the user can also directly indicate, independently of thefood, which temperature distribution they want to have in the cookingchamber. This is advantageous if the user knows the exact requiredheating data for the food placed by them. On the other hand, a methodthat automatically detects the input parameters of the food to beheated, is advantageous. This is effected by the object recognitionand/or the determination device. In other words, the system candetermine the input parameters of the food to be heated and/or of thecooking chamber automatically by the object recognition and/or thedetermination device, and/or forward it to the control unit. In thisway, the user does not have to know the input parameters of the foods.In particular, a user can determine certain input parameters such asweight, density or size hardly by themselves. The object recognition ofthe system recognizes the foods or the input parameters of a foodautomatically. In this way, the object recognition can, for example,display some of the input parameters it determined on a screen of thesetting device. The user may then complete missing input parameters bymeans of the setting device, or provide additional input parameters. Forthe recognition of the input parameters, the object recognitionpreferably uses one or more cameras and/or one or more sensors of thesystem. After the automatic detection of the input parameters of thefood, the input parameters are forwarded by the object recognition tothe control unit via a data connection. The control unit thus receivesall relevant input parameters via the food positioned in the cookingchamber and subsequently establishes, in particular by reading cookingdata based upon the input parameters, how the radiation characteristichas to look like to bring all foods positioned in the cooking chamberinto the same cooking state and the same eating temperature at the sametime.

Furthermore, a method is preferred in which, for the cooking of theouter region of the at least one food into a crusty state, at least oneof the transmission antennae or at least one additional transmissionantenna is actuated by a high-frequency signal transmitter of the systemor by at least one additional high-frequency signal transmitter in sucha way that the at least one of the transmission antennae or the at leastone additional transmission antenna emits energy in the form ofelectromagnetic radiation in the terahertz range, in particular in afrequency range from 300 GHz to 10 THz, into the cooking chamber. As aresult, the system is suitable for both cooking of the food from insidein the microwave range, i.e. in particular in a frequency range from 2GHz to 3 GHz, for cooking, and for roasting the food from outside in theterahertz range, i.e. in the frequency range from 1 THz to 10 THz. Thedifferent foods can be brought into an optimum cooking statesimultaneously or almost simultaneously, and be cooked till crispy atthe same time, by such a method.

Furthermore, a method is advantageous in which at least one of thetransmission antennae or in which multiple transmission antennae is/aremoved in groups by actuation by the control unit, in particulartwo-dimensionally or three-dimensionally, and/or pivoted about an axisof rotation. As a result, the distance between transmission antennae canbe changed. This has an influence on the phases of the electromagneticwaves to one another. By a displacement of the transmission antennaerelative to one another, the radiation characteristic in the cookingchamber can be changed. The constructive and destructive interferencesbetween the electromagnetic waves of the different transmission antennaeare changed by the change of position of each one of the transmissionantennae. The control unit can adjust the transmission antenna in such away that a radiation optimal for the foods can be effected, in order tobring them into the same cooking state and the same eating temperatureat the same time. The control unit can direct the radiation of eachantenna in a concentrated manner on a certain zone in the cookingchamber and thus on a certain food by actuation of radiation funnels ofthe transmission antennae, if available. Each individual food canthereby be heated even more individually. By the pivotability of theradiation funnels, the orientation of the radiated electromagneticradiation can be adjusted in accordance with the requirements.

The method according to the invention for operating a system forpreparing at least one food can be conducted with a system as describedabove, wherein the described device features of the system can bemodified into corresponding method steps or be configured ascorresponding method steps.

BRIEF DESCRIPTION OF THE DRAWINGS

Further measures improving the invention result from the followingdescription of the different exemplary embodiments of the invention,which are schematically shown in the Figures. All features and/oradvantages resulting from the claims, the description or the drawingscan both each per se, or in different combinations, be essential to theinvention.

The Figures schematically show in:

FIG. 1 a perspective view of a first embodiment of a system for thepreparation of at least one food;

FIG. 2 the system according to FIG. 1 with an illustration of theelectromagnetic radiation of a transmission antenna,

FIG. 3 the system according to FIG. 1 with an illustration ofelectromagnetic radiation of all transmission antennae,

FIG. 4 the system according to FIG. 1 with an illustration of theelectromagnetic radiation of a transmission antenna by means of aradiation funnel,

FIG. 5 a top view of a food carrier with different foods,

FIG. 6 a perspective view of a second embodiment of a system for thepreparation of at least one food,

FIG. 7 the system according to claim 1 with the additionalrepresentation of power amplifiers on the transmission antennae,

FIG. 8 the system of FIG. 7 with the additional illustration of acontrol unit of the system,

FIG. 9 the cooking chamber of the system according to FIG. 1,

FIG. 10 the system according to FIG. 8 with the additional illustrationof a database and a data interface of the system,

FIG. 11 the system according to FIG. 1 with the illustration of anadditional transmission antenna and an additional high-frequency signaltransmitter,

FIG. 12 the cooking chamber of the system according to FIG. 1 withdrives for adjusting the transmission antennae,

FIG. 13 a constructive interference of the electromagnetic waves of twotransmission antennae,

FIG. 14 a destructive interference of the electromagnetic waves of twotransmission antennae,

FIG. 15 a side view of a food being radiated,

FIG. 16 a side view of a system according to a third embodiment of thepresent invention with additional heating means,

FIG. 17 a side view of a system according to a fourth embodiment of theresent invention with the illustration of a radiation hot-spot,

FIG. 18 a side view of a system according to a fifth embodiment of thepresent invention with an object recognition, a determining device and adatabase, and

FIG. 19 an illustration of the method for operating a system for thepreparation of at least one food.

DETAILED DESCRIPTION OF SPECIFIC EMBODIMENTS

Elements having the same function and effects are indicated with thesame reference characters throughout the FIGS. 1 to 19.

FIG. 1 schematically shows a system 100 according to the invention forpreparing at least one food 1. The system 100 comprises a cookingchamber 10, in which the food 1, here in the form of chicken, can bepositioned. Ideally, the one or more foods 1, 2, 3 are placed on aspecial metal-free food carrier 7, which is illustrated in greaterdetail here. The food carrier 7 preferably is a plate, which issubdivided into sections for different foods 1, 2, 3. Such a foodcarrier 7 is shown in FIG. 5.

The system 100 comprises an energy unit 20, which is configured tosupply a supply of electromagnetic energy, specific to the at least onefood 1, 2, 3, here the chicken 1, into the cooking chamber 10 dependentupon the cooking data 4, 5, 6, whereby the at least one food 1, 2, 3 canbe brought into an edible state. The energy unit 20 comprises at leasttwo spaced transmission antennae, in this case four transmissionantennae 30, 31, 32, 33, which can be actuated by at least onehigh-frequency signal transmitter, in this case by a high-frequencysignal transmitter 40 of the energy unit 20 of the system 100. Thetransmission antennae 30, 31, 32, 33 emit energy in the form orelectromagnetic radiation 80 in the microwave range into the cookingchamber 10 based upon this actuation. The emission of electromagneticradiation 80 is shown for one of the transmission antennae 30 in anexemplary manner. In other words, the high-frequency signal transmitter40 transmits energy into an oscillating circuit, wherein a magneticfield is respectively generated around the conductors 70, 71, 72, 73,which is transmitted to the respective transmission antennae 30, 31, 32,33 via the conductors 70, 71, 72, 73. The high-frequency signaltransmitter 40 emits a constant signal, in particular a signal with 2.35to 2.45 GHz, to the respective transmission antennae 30, 31, 32, 33. Thehigh-frequency signal transmitter 40 emits high-frequent sinusoidaloscillations and provides the possibility of frequency and amplitudemodulation.

As an alternative to the system 100 according to FIG. 1, a system 100can be advantageous, which comprises not one single high-frequencysignal transmitter 40, but one separate high-frequency signaltransmitter 40, 41, 42, 43 for each transmission antenna 30, 31, 32, 33.Such a system 100 is shown in FIG. 6. All of the four transmissionantennae 30, 31, 32, 33 can respectively be actuated by in each case onehigh-frequency signal transmitter 40, 41, 42, 43 of the energy unit 20of the system 100. In this case, each high-frequency signal transmitter40, 41, 42, 43 transmits energy into an oscillating circuit, wherein therespective conductor 70, 71, 72, 73 establishes a magnetic field. Thetransmission antennae 30, 31, 32, 33 emit energy in the form ofelectromagnetic waves with a certain frequency in the microwave rangeinto the cooking chamber 10. Preferably, each high-frequency signaltransmitter 40, 41, 42, 43 is configured to emit a constant signal, inparticular a signal with 2.35 GHz to 2.45 GHz. The high-frequency signaltransmitters 40, 41, 42, 43 emit high-frequent sinusoidal oscillations.The high-frequency signal transmitters 40, 41, 42, 43 all offer thepossibility of frequency and amplitude modulation. As a result, thephase shifts and thus the interferences between electromagnetic wavescan be reached in a targeted manner.

The system 100 is preferably configured as a cooking device andcomprises a setting device 23, in particular a touchscreen, for enteringinput parameters of the at least one food 1, 2, 3 or of the cookingchamber 10. Furthermore, the user of the system 100 can see informationon the system 100, the heating process and/or the input parameters ofeach food 1, 2, 3.

FIG. 3 schematically shows the system 100 according to FIG. 1 with anillustration of the electromagnetic radiation 80 of all fourtransmission antennae 30, 31, 32, 33. The electromagnetic waves of theindividual transmission antennae 30, 31, 32, 33 interfere in the cookingchamber 10, whereby the formation of different radiation zones 85 withinthe cooking chamber 10 results. This results in constructive anddestructive interferences between electromagnetic waves of thetransmission antennae 30, 31, 32, 33. In other words, by thesuperposition of the electromagnetic waves in the cooking chamber 100,the electromagnetic radiation 80 can be intensified in some regions,while being weaker in other regions. Thus, radiations zones 85 withdifferent radiation intensity can be created inside the cooking chamber10. In so-called hot-spots 86, the electromagnetic radiation 80 and thusthe temperature level is high, while in other radiation zones 85, alower electromagnetic radiation 80 and a lower temperature levelprevail.

The electromagnetic waves of the individual transmission antennae 30,31, 32, 33 running to the walls of the cooking chamber 10 are reflectedup to 800 times there and, in turn, form interferences. However, this isnot shown in the Figures.

FIG. 4 schematically shows the system 100 according to FIG. 1, whereinthe electromagnetic radiation 80 of a transmission antenna 30 isdirected by means of a radiation funnel 34. Preferably all transmissionantennae 30, 31, 32, 33 comprise a distinct radiation funnel 34 for thedirected emission of the electromagnetic radiation. By means of theradiation funnel 34, the emission of the electromagnetic radiation 80 ofthe transmission antenna 30 can be controlled. In particular, theradiated electromagnetic radiation 80 can be directed to a certainregion inside the cooking chamber 10 and thus to the selected food 1.Thus, each individual food 1, 2, 3 can be heated even more individually.By the pivotability of the radiation funnel 34, the orientation of theemitted electromagnetic radiation 80 can be adjusted according to therequirements.

FIG. 5 schematically shows, in a plan view, a food carrier 7 withdifferent foods 1, 2 3. The food carrier 7 is preferably sub-dividedinto defined sections. In this example, the food carrier 7 is subdividedinto four regions of the same size. Advantageously, the food carrier 7can be oriented only in a very special orientation in the cookingchamber 10, so that the arrangement of the food carrier 7 is adapted tothe arrangement of the transmission antennae 30, 31, 32, 33. The foods1, 2, 3 have different properties such as type, size, weight anddensity. Thus, they require a different electromagnetic radiation in thecooking chamber 10, in order to be brought into the same cooking stateand the same eating temperature. This can occur through the system 100.

FIG. 7 schematically shows, in a perspective view, the system 100 inaccordance with FIG. 1 with an additional illustration of poweramplifiers 50, 51, 52, 53 on the transmission antennae 30, 31, 32, 33.In other words, each transmission antennae 30, 31, 32, 33 is operativelyassigned one power amplifier 50, 51, 52, 53 for the amplification of theelectromagnetic radiation 80 of the respective transmission antennae 30,31, 32 33. The power amplifiers 50, 51, 52, 53 enable to output themodulated input high-frequency signal at the transmission antenna outputin an amplified manner without power losses. The power amplifiers 50,51, 52, 53 can be formed as non-linear or linear power amplifiers. Inparticular, the power amplifiers 50, 51, 52, 53 can be formed in such away that a control, in particular an amplification, of the emitted poweris enabled by them.

FIG. 8 schematically shows, in a perspective view, the system 100 inaccordance with FIG. 7 with an additional representation of a controlunit 60 of the system 100. The control unit 60 controls the actuation ofeach transmission antenna 30, 31, 32, 33 by the at least onehigh-frequency signal transmitter 40, 41, 42, 43. However, likewise twoor more control units 60 can be provided. Particularly preferably, eachtransmission antenna 30, 31, 32, 33 is connected to an associatedhigh-frequency signal transmitter 40, 41, 42, 43. The control unit 60can actuate each individual high-frequency signal transmitter 40, 41,42, 43, i.e. turn it on or off. As a result, the control unit 60determines the time periods that a transmission antenna 30, 31, 32, 33emit electromagnetic radiation 80 or not. Depending on the requirements,the control unit 60 can also directly actuate the transmission antennae30, 31, 32, 33 and turn them on or off correspondingly. In particular,the radiation period of each transmission antennae 30, 31, 32, 33 can becontrolled by the at least one control unit 60. The control unit 60enables to supply electromagnetic radiation 80 specific to the at leastone food 1, 2, 3 into the cooking chamber 10 dependent upon the cookingdata 4, 5, 6 of the at least one food 1, 2, 3. In other words, thecontrol unit 60 influences or controls the radiation zones 85 ortemperature zones inside the cooking chamber 10, in that it ensures ifand which transmission antenna 30, 31, 32, 33 emits electromagneticradiation and when. The system 100 can thereby assign a radiationspecific to each food 1, 2, 3 into the cooking chamber 10 in theknowledge of the exact position of the individual foods 1, 2, 3, so thatall foods 1, 2, 3 positioned in the cooking chamber 10 reach theircooking state and the same eating temperature at the same time. Thecontrol unit 60 is connected to the high-frequency signal transmitters40, 41, 42, 43 and/or the transmission antennae 30, 31, 32, 33 in awired or wireless manner for the actuation of the high-frequency signaltransmitters 40, 41, 42, 43 and/or the transmission antenna 30, 31, 32,33.

FIG. 9 schematically shows, in a perspective view, the cooking chamber10 of the system 100 according to FIG. 1. The cooking chamber 10 ishermetically sealed while the electromagnetic radiation is performed,and thus forms a closed structure. The cooking chamber 10 thereforecomprises a housing, in particular a cuboid housing. The housingcomprises a bottom 11, side walls 12 and a ceiling 13. For the access tothe cooking chamber 100, a not further illustrated door is provided. Thedoor is preferably arranged to be pivotable on the housing. Thetransmission antennae 30, 31, 32, 33 can be arranged in a distributedmanner all over the cooking chamber 10, in particular on the housing ofthe cooking chamber 10. Thus, transmission antennae 30, 31, 32, 33 canbe mounted on the side walls 12, on the bottom 11 and on the ceiling 13.The more distributed the transmission antennae 30, 31, 32, 33 arearranged, the better the food 1, 2, 3 can be radiated from all sides bythe electromagnetic radiation 80. The housing can comprise an extensionto the limitation of the cooking chamber 10, in which other elements ofthe system are arranged, in particular enclosed. Also the high-frequencysignal transmitters 40, 41, 42, 43 and the power amplifiers 50, 51, 52,53 can be mounted on the housing. The transmission antennae are however,preferably arranged on the ceiling 30, 31, 32, 33 of the housing. As aresult, they are arranged in a most protected manner and are onlyslightly subjected to dirt. However, alternatively or additionally, theycan be arranged on the side walls 12 or on the bottom 11. The sameapplies to the high-frequency signal transmitters 40, 41, 42, 43 and tothe power amplifiers 50, 51, 52, 53.

FIG. 8 schematically shows the system according to FIG. 8 with theadditional representation of a database 29 and a data interface 26 ofthe system 100. The database 29 is coupled to the at least one controlunit 60 in a data-communicating manner, such that the control unit 60can read-out cooking data 4, 5, 6 based on input parameters of the atleast one food 1, 2, 3. The database 29 can include a storage device, inwhich input parameters of foods 1, 2, 3 can be stored for comparison.The system 100, in particular the database 29, can further comprise adata interface 26, in particular in the form of a communication device,for obtaining food-specific data and input parameters via the internetor another wired or wireless network. Via the database 29, the controlunit 60 can determine cooking data 4, 5, 6 of the respective foods 1, 2,3 in order to carry out a respective actuation of the energy unit 20based on the cooking data 4, 5, 6, i.e. of the high-frequency signaltransmitter 40, 41, 42, 43 and/or of the transmission antennae 30, 31,32, 33, in order to establish the required electromagnetic radiation bythe transmission antennae 30, 31, 32, 33 individually for each food 1,2, 3. The system 100 can furthermore include a comparing device (notillustrated in greater detail here), which is connected to the controlunit 60 in a data-technical manner, wired or wireless. In this way, thecontrol unit 60 can compare entered input parameters with comparisonparameters from the database 29, in order to determine the exact cookingdata 4, 5, 6 for each food product 1, 2, 3.

FIGS. 13 and 14 show a constructive interference, respectively aconstructive interference of electromagnetic waves of two transmissionantennae 30, 31 of a system 100. The control unit 60 can control theemission characteristics of each transmission antennae 30, 31, 32, 33 insuch a way, that either constructive interferences or destructiveinterferences of electromagnetic radiation 80 or of waves, respectively,result in areas inside the cooking chamber 10. I.e., the control unitdefines, by targeted actuation of the transmission antennae 30, 31, 32,33 and/or of the high-frequency signal transmitters 40, 41, 42, 43,where in the cooking chamber 10 the electromagnetic radiations 80 areamplified by means of interferences, and where they are weakened. FIG.15 schematically illustrates how the electromagnetic waves propagateinside the cooking chamber 10 towards the food 1. In this way, so-calledhotspots 86 can be generated, see FIG. 17. A constant temperature levelprevails in the hotspots 86, in order to more intensively heat foods 1,2, 3 which heat-up slower due to their type, size and weight andtherefore their density. Accordingly, radiation zones or temperaturezones, respectively, can be created, in which a lower or an averagetemperature level prevails, in order to more slowly heat food products1, 2, 3, which heat-up fast due to their type, size and weight. By atargeted combination of the various transmission antennae 30, 31, 32,33, i.e. by a targeted turn-on or turn-off of the individualtransmission antennae 30, 31, 32, 33 or, if the case may be, of thehigh-frequency signal generators, 40, 41, 42, 43, it is possible, basedupon the superposition principle by constructive and destructiveinterferences, to generate various radiation zones 85 and thereforetemperature zones inside the cooking chamber 10. As a result, thetemperature distribution inside the cooking chamber 10 can be controlledby means of the at least one control unit 60, according to therequirements.

FIG. 16 schematically shows, in a side view, a system 100 according to athird embodiment of the present invention. In this system 100 for thepreparation of at least one food 1, 2, 3, additional heating means areprovided for heating the foods 1, 2, 3. Due to the electromagneticradiation 80 of the food 1, 2, 3, these foods can be brought into acooking state. In order to heat both the inside of a product to becooked, i.e. of the foods 1, 2, 3 as well as to roast the outside of aproduct to be cooked till crispy, different frequency ranges arerequired, or different heating elements/heating means are required. In asystem 100 according to FIG. 16, this is achieved in that additionally agrill 95 and/or heating coils 95 for generating top/bottom heat and/or aheat source 97 with a fan 98 is provided. Of course, systems 100 whichonly comprise one or two of these additional heating elements/heatingmeans 95, 96, 97, 98 are also advantageous.

FIG. 18 schematically shows, in a side view, a system 100 according to afifth embodiment of the present invention. In this embodiment, thesystem 100 comprises an object recognition 25, a determination device 28and a database 29. The object recognition is configured forautomatically determining at least one of the following parameters ofthe at least one food 1, 2, 3 as the input parameters for the controlunit 60: size, density, quantity, position of the food 1, 2, 3 in thecooking chamber. Furthermore, the object recognition 25 is coupled tothe control unit 60 in a data-communicating manner in order to transmitthe automatically-determined input parameters to the control unit 60. Inthis way, the control unit 60 can obtain all relevant input parametersabout the food 1, 2, 3 positioned inside the cooking chamber 10, bymeans of which parameters the control unit 60 can establish how theradiation characteristic has to look like during the later-preformedheating in the cooking chamber 10, in order to ensure that all foods 1,2, 3 positioned in the cooking chamber 10 reach their cooking state andhave the same eating temperature at the same time.

The user must input no or only few input parameters into the system 100via the setting device 23. The object recognition 25 itself determinesat least some of the input parameters of a food 1, 2, 3. This simplifiesthe input of the input parameters significantly simpler for the user.Preferably, the object recognition 25 is coupled to the setting device23 in a data-communicating manner. In this way, the system 100 candisplay some of the input parameters determined by the objectrecognition 25 to the user, on a screen of the setting device 23. Theuser adds the missing input parameters or enters additional inputparameters. In particular the recognition of the position of theindividual foods 1, 2, 3 inside the cooking chamber 10 is a huge helpfor the user.

The object recognition 25 comprises at least one camera. Alternativelyor in addition to the at least one camera, the object recognition cancomprise one or more sensors, which can recognize the position or thesize of a food 1, 2, 3, for example.

The system 100 according to FIG. 18 further comprises a determinationdevice 28 for determining the weight of the at least one food 1, 2, 3.The determination device 28 is coupled to the at least one control unit60 in a data-communicating manner, in order to transmit the determinedweight of the at least one food 1, 2, 3. The control unit 60, in turn,is configured to automatically generate different radiation zones 85 andradiation periods, adapted to the at least one food 1, 2, 3, inside thecooking chamber 10 by means of the transmission antennae 30, 31, 32, 33,based upon the transmitted input parameters of the at least one food 1,2, 3. Depending on the system 100, the determination device 28 can bearranged differently. Therefore, the determination device 28 can beplaced outside the cooking chamber 10, but likewise inside the cookingchamber 10. In particular, the determination device 28 can, asrepresented, be arranged in the lower region of the cooking chamber 10,in order to determine the weight of the food 1, 2, 3, directly after thepositioning thereof inside the cooking chamber 10. The determinationdevice 28 is preferably a weighing device. The determination device 28can be sub-divided into segments, in order to be able to determine theweight of individual foods 1, 2, 3, preferably selectively or one afterthe other, with a correspondingly formed food carrier 7.

FIG. 19 schematically shows a representation of the method for operatinga system for the reparation of at least one food 1, 2, 3. First, inputparameters of the at least one food 1, 2, 3 are determined by thedetermination device 28 and/or by the object recognition 25. After that,the determined input parameters are forwarded to the at least onecontrol unit 60. This unit can, based upon the input parameters of theat least one food 1, 2, 3, read-out cooking data 4, 5, 6 from a database29 of the system 100. The database 29 can also be part of a network, acomputer on the internet, which can be accessed by the control unit 60.Based on the cooking data 4, 5, 6, the control unit 60 actuates thecontrol unit 20, i.e. the at least one high-frequency signal transmitter40, 41, 42, 43 and/or the transmission antennae 30, 31, 32, 33 in orderto provide the required electromagnetic radiation 80 individually foreach food 1, 2, 3 by means of the transmission antennae 30, 31, 32, 33.In addition, the control unit 60 can control power amplifiers 50, 51,52, 53 of the transmission antennae 30, 31, 32, 33, if provided, inorder to amplify the amplitude of the signal transmitted to thetransmission antennae 30, 31, 32, 33, and thereby to influence or changethe characteristic of the radiated electromagnetic radiation 80, or ofthe electromagnetic waves.

LIST OF REFERENCE CHARACTERS

-   1 First food-   2 Second food-   3 Third food-   4 Cooking data of the first food-   5 Cooking data of the second food-   6 Cooking data of the third food-   7 Food carrier-   10 Cooking chamber-   11 Bottom-   12 Side walls-   13 Ceiling-   20 Energy unit-   23 Setting device-   25 Object recognition-   26 Data interface-   28 Determination device-   29 Database-   30 Transmission antenna-   31 Transmission antenna-   32 Transmission antenna-   33 Transmission antenna-   34 Radiation funnel-   35 Drive-   36 Drive-   37 Drive-   38 Drive-   39 Additional Transmission antenna-   40 High-frequency signal transmitter-   41 High-frequency signal transmitter-   42 High-frequency signal transmitter-   43 High-frequency signal transmitter-   45 Additional high-frequency signal transmitter-   50 Power amplifier-   51 Power amplifier-   52 Power amplifier-   53 Power amplifier-   60 Control unit-   70 Conductor-   71 Conductor-   72 Conductor-   73 Conductor-   80 Electromagnetic radiation-   85 Radiation zones/temperature zones-   86 Hot-spot-   90 Constructive interference-   91 Destructive interference-   95 Grill-   96 Heating coils-   97 Heat source-   98 Fan-   100 System

The invention claimed is:
 1. A system for preparing at least one food,comprising: a cooking chamber in which the food can be prepared, anenergy unit to carry out a supply of electromagnetic energy, specific tothe at least one food, into the cooking chamber dependent upon cookingdata of the at least one food, whereby the at least one food can bebrought into an edible state, wherein the energy unit comprises at leasttwo transmission antennae, spaced from one another, which can beactuated by at least one high-frequency signal transmitter of the energyunit of the system, and which are configured to output energy in theform of electromagnetic radiation in the microwave range into thecooking chamber based upon this actuation, and wherein at least onetransmission antenna or each transmission antenna of the at least twotransmission antennae or the at least one high-frequency signaltransmitter are actuated by the control unit in such a way thatconstructive interferences or destructive interferences of theelectromagnetic radiations, which are emitted by the at least twotransmission antennae, predetermined for the formation of radiationzones or temperature zones in the cooking chamber, are generated in thecooking chamber.
 2. The system according to claim 1, wherein at leastone of the transmission antennae or each transmission antenna isoperatively assigned to a power amplifier for amplifying theelectromagnetic radiation of the respective transmission antenna.
 3. Thesystem according to claim 1, wherein the system comprises at least onecontrol unit, which controls the actuation of each transmission antennaby the at least one high-frequency signal transmitter.
 4. The systemaccording to claim 3, wherein at least the control unit is configured toturn-on and -off at least one transmission antenna or each transmissionantenna, individually or as a group, for the control of the emission ofthe electromagnetic radiation, or wherein the control unit is configuredto turn-on and -off at least one high-frequency signal transmitter ofthe system for the emission of signals to the at least one transmissionantenna.
 5. The system according to claim 1, wherein at least onetransmission antenna or multiple transmission antennae are movable inthe system relative to the cooking chamber, individually or in groups,by means of one or multiple drives.
 6. The system according to claim 3,wherein the system comprises a setting device to enter input parametersof the at least one food or of the cooking chamber, in that the settingdevice is coupled to the control unit in a data-communicating manner forthe transmission of the entered input parameters to the control unit,and in that the control unit is configured to generate differentradiation zones and radiation periods, adapted to the at least one food,inside the cooking chamber by means of the transmission antennae basedupon the transmitted input parameters of the at least one food.
 7. Thesystem according to claim 6, wherein at least the setting device isconfigured for the setting of at least one of the following parametersof the at least one food as an input parameter for the control unit:type size weight density quantity position in the cooking chamber targettemperature, or wherein the setting device is configured for the settingof the input of the electromagnetic radiation for different radiationzones or temperature zones inside the cooking chamber.
 8. The systemaccording to claim 3, wherein the system comprises an object recognitionfor the automatic determination of at least one of the followingparameters of the at least one food as an input parameter for thecontrol unit: size density quantity position in the cooking chamber,that the object recognition is coupled to the control unit in adata-communicating manner for the transmission of the automaticallydetermined input parameters to the control unit, and that the controlunit is configured to generate different radiation zones and radiationperiods inside the cooking chamber, adapted to the at least one food, bymeans of the transmission antennae based upon the transmitted inputparameters of the at least one food.
 9. The system according to claim 3,wherein the system comprises a determination device for determining theweight of the at least one food, the determination device is coupled tothe control unit in a data-communicating manner for the transmission ofthe determined weight of the at least one food, and that the controlunit is configured to automatically generate different radiation zonesand radiation periods inside the cooking chamber, adapted to the weightof the at least one food, by means of the transmission antennae basedupon the transmitted weight of the at least one food.
 10. The systemaccording to claim 3, wherein the system comprises a database which iscoupled to the control unit in a data-communicating manner, and fromwhich cooking data can be read by the control unit based upon the inputparameters of the at least one food.
 11. The system according to claim1, wherein the system is a cooking device, which comprises at least thecooking chamber or the energy unit or the object recognition or thesetting device or the determination device.
 12. The system according toclaim 1, wherein at least one of the transmission antennae of the energyunit or at least one additional transmission antenna of the energy unit,which can be actuated by at least one high-frequency signal transmitterof the system or by at least one additional high-frequency signaltransmitter of the system, is configured to output energy in the form ofelectromagnetic radiation in the terahertz range into the cookingchamber.
 13. The system according to claim 3, wherein at least one ofthe transmission antennae comprises a radiation funnel for the directedemission of the electromagnetic radiation, that said at least onetransmission antenna is mounted to be pivotable around an axis ofrotation, and that said at least one transmission antennae is coupled tothe control unit in a data-communicating manner for actuation by thecontrol unit.
 14. The system according to claim 1, wherein the systemadditionally comprises at least a grill or heating coils for generatingat least top heat or bottom heat, or a heat source with a fan.
 15. Amethod for operating a system for preparing at least one food accordingto claim 1, the method comprising the steps of: at least one food ispositioned in the cooking chamber of the system, the at least two spacedtransmission antennae are actuated by the at least one high-frequencysignal transmitter, based upon the actuation by the at least onehigh-frequency signal transmitter, the transmission antennae emit energyin the form of electromagnetic radiation into the cooking chamber of thesystem, wherein the actuation of the at least one high-frequency signaltransmitter or of the at least two transmission antennae occursdependent upon cooking data of the at least one food, whereby the atleast one food is brought into an edible state, and wherein at least onetransmission antenna or each transmission antenna of the at least twotransmission antennae or the at least one high-frequency signaltransmitter are actuated by the control unit in such a way thatconstructive interferences or destructive interferences of theelectromagnetic radiations, which are emitted by the at least twotransmission antennae, predetermined for the formation of radiationzones or temperature zones in the cooking chamber, are generated in thecooking chamber.
 16. The method according to claim 15, wherein dependingon the requirements for the energy to be supplied to the at least onefood, the power amplifier of the at least one transmission antennaamplifies the electromagnetic radiation emitted by the at least onetransmission antenna.
 17. The method according to claim 15, whereininput parameters of the at least one food are forwarded to the controlunit of the system, that the control unit controls the energy requiredto heat the at least one food at least by turning-on and -off thetransmission antennae or by turning-on and -off high-frequency signaltransmitters, wherein each transmission antenna is respectivelyoperatively assigned one high-frequency signal transmitter.
 18. Themethod according to claim 17, wherein the control unit reads, in thedatabase of the system, cooking data of the at least one food based uponthe input parameters of the at least one food, and, based upon thiscooking data, generates radiation zones and radiation periods, adaptedto the at least one food, inside the cooking chamber, by means of thetransmission antennae by a corresponding targeted actuation of at leastthe transmission antennae or of the high-frequency signal transmitter.19. The method according to claim 17, wherein at least the control unit,the transmission antennae, the power amplifiers or the high-frequencysignal transmitters of the system are actuated by the control unit insuch a way that radiation zones and radiation periods, adapted to thefood positioned in the cooking chamber, are generated in the cookingchamber based upon a superposition principle by constructiveinterferences and destructive interferences of the waves of theelectromagnetic radiation of the transmission antennae.
 20. The methodaccording to claim 15, wherein at least the input parameters of at leastthe food or of the cooking chamber are input via the setting device andare forwarded to the control unit, or wherein the input parameters of atleast the food or of the cooking chamber are automatically determined bythe system based upon at least the object recognition or thedetermination device, and are forwarded to the control unit.
 21. Themethod according to claim 15, wherein for cooking the outer region ofthe at least one food till crispy, at least one of the transmissionantennae or at least one additional transmission antenna is actuated byone of the high-frequency signal transmitters of the system or by atleast one additional high frequency signal transmitter in such a waythat the at least one of the transmission antennae or the at least oneadditional transmission antenna emits energy in the form ofelectromagnetic radiation in the terahertz range.
 22. The methodaccording to claim 15, wherein at least one of the transmissionantennae, or multiple transmission antennae in groups, is/are at leastmoved or is/are pivoted about an axis of rotation through the actuationby the control unit.